Ketchup: Smoky Tomato Ketchup
Source of Recipe
www.lowfatlife.com/condime.htm
List of Ingredients
5 lb Ripe tomatoes, coarsely chopped -or- 3 cn (28 ounce) crushed tomatoes
1 lg Onion, finely chopped
1 lg Poblano chili finely chopped
2 Jalapeno chilies coarsely chopped
2 Dried or canned chipotle chilies
1/2 c Cider vinegar
1 c (packed) brown sugar
1 t Celery seed
1 1/2 ts Mustard seed
1/4 ts Cayenne
1 t Black pepper
1 1/2 ts Salt Recipe
Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft and sauce is reduced by 1/4. Puree in food processor. Strain through a sieve into a clean pot. Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red. Store in refrigerator for up to 1 month. Freeze for longer storage. This stuff is great on burgers, sandwiches and for dipping potatoes.
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